I make blueberry syrup all the time, fresh for pancakes or french toast. I don't use any sugar, just a tbsp per 1/2 cup of maple syrup or blue agave syrup. I start it in the microwave for a minute to explode the blueberries ( use a cover) and then put it on low on the stove until it reduces and pour
- 7/1/10

This had wonderful flavor, just not as thick as I would have liked even though I cooked it for at least 45 min. I also forgot to put in the vanilla as I wanted to add it after it had cooked down, but it still tasted wonderful. Perhaps next time I may add a bit of cornstarch...personal perference!
- 8/1/09